For fish and meat, even slight carelessness within the cooling chain can allow the concentration of pathogens to increase and endanger the health of consumers.
Meat and poultry: cooling and freezing for premium quality
After slaughtering, the cold chain begins – and with it our responsibility toward the consumer. Effective cooling and freezing of meat and poultry is essential for flawless and tasty food to become successfully marketable merchandise. Sharecold furthermore ensures cost effectiveness, since for us, energy efficiency and environmentally friendly refrigerants enjoy top priority.
宰杀之后，冷链就开始了 – 我们通过它对消费者负责。要想让无瑕疵的可口食品成功地成为可上市销售的商品，对肉类和家禽进行有效的冷却和冷冻是必不可少的。Sharecold 可进一步确保成本效益，因为对我们来说，能源效率和环保的制冷剂是重中之重。
It is our business to cool processes and products and to transport goods at the correct temperature. Today we serve the food industry with a large share of our technologies, including the meat, poultry and seafood sector. All throughout human history, people have attempted to make meat durable. Sausage arose from these efforts. Its manufacture also permitted the effective exploitation of the by-products of slaughtering, such as blood and innards. Ever since antiquity, sausage has therefore been a fixed component of our diet. Refined over the millennia and characterized by typical national tastes, sausage products not only lead the list of favorite foods of many nations: they are also frequently among the valuable cultural assets of certain regions. The situation is similar with poultry, which is likewise rooted in the traditions of many countries. One only has to think of the British stuffed turkey roast on the first day of Christmas.
Most people today are in the fortunate position to be able to select from an opulent availability of meat according to their heart’s desire – and can afford it. In the Middle Ages, however, meat was a privilege of the rich. Since meat at that time could not be cooled, it was preserved by being heavily salted and spiced with herbs.
In the Western world meat can be bought at all times and everywhere, and it is furthermore easy to transport and store. It also tastes good, even though it has usually had a long trip behind it before reaching your table. Apart from correct animal husbandry, feeding, and satisfactory slaughter, the prerequisite for safe and good meat is an uninterrupted cooling or freezing process. Temperature control at the beginning of the process requires special attention. For example, if the meat is cooled down too rapidly to below 10 °C / 50 °F, it leads to muscle shrinkage, which makes the meat tough and leads to water loss. This “cold shortening” can be prevented if the meat is stored about 16 to 24 hours at about 16 °C / 60.8 °F . The later freezing process also has considerable influence on meat quality: the faster that freezing plants reach the low temperatures, the less impairment of the meat’s water-binding capacity.
在西方国家/地区，肉随时随地可以买到，并且易于运输和存储。即使肉多数情况下经过长途运输才到达您的餐桌上，但味道依然鲜美。要获得安全优质的肉，除了正确的放牧、饲养和合适的宰杀外，还必须有不中断的冷却或冷冻工序。在这个工序一开始就要特别注意温度控制。例如，如果肉被过快地冷却到 10 °C / 50 °F 以下，就会造成肌肉萎缩，使肉变硬，导致水分流失。如果在大约 16 °C / 60.8 °F 的温度下将肉存储 16 至 24 小时，就可以防止这种“冷缩”现象。稍后的冷冻过程也对肉的质量有重大影响：冷冻设备达到低温的速度越快，对肉的含水量影响越小。
Using Sharecold cooling and freezing plants, you can be certain that the meat not only tastes good. Our systems satisfy all hygienic standards and facilitate the construction of a functional cold chain. The investment in proper cooling management ultimately pays for itself, both for your company as well as the environment.
使用 Sharecold 的冷却和冷冻设备可确保肉不仅仅是味道好。我们的系统符合所有卫生标准，并且有利于构建性能良好的冷链。对您的公司和环境来说，在正确的冷却管理上进行投资终将获得回报。
Whether the subject is cooling and storage of fresh meat or cooling and freezing methods for further food processing, our profession requires considerable specialized know-how as well as great sensitivity and precision. With extreme care, prudence, and a love for detail, our engineers work out the suitable refrigeration technology for every kind of meat and poultry. Sharecold simply makes the best of your products.